Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. butter
1 (7 oz.) pkg. coconut
1 c. chopped pecans
1 can Eagle Brand milk
1 (8 oz.) cream cheese
1 (16 oz.) Cool Whip
2 baked pie shells
1 (12 oz.) jar caramel topping

Preparation

Melt butter; add coconut and pecans.
Cook until brown; set aside.
Combine cream cheese
and
Eagle
Brand
milk; mix well. Fold in Cool Whip.
Layer
1/4
of cream cheese mixture in each pie shell.
Heat caramel in microwave;
drizzle on top of creamed cheese mixture.
Sprinkle coconut and pecan mixture on top. Repeat. Serve frozen.
Makes 2 pies.